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Nutrition Facts
Serving Size 1 (556g) Recipe makes 2 servings The following items or measurements are not included below: 1 1/2 tablespoons white wine vinegar
Calories 258
Calories from Fat 135		(52%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 119mg		4%
Potassium 834mg		23%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 1.6g	6%
	Sugars 16.5g
Protein 10.7g		21%
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Tzatziki

Recipe #6625 | 1 day | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: spatchcock
Mar 6, 2000

SERVES 2 (change servings and units)

Ingredients

2 cups plain yogurt
2 large cucumbers
salt
2 cloves garlic, minced
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil
fresh ground pepper

Directions

1
Line a sieve with a damp cheesecloth and place over a large bowl.
2
Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours.
3
Peel the cucumbers.
4
Cut them in half lengthwise.
5
Using a teaspoon, scrape out and discard the seeds.
6
Grate the cucumbers into a colander, using the large holes on a four-sided grater.
7
Salt the cumcumbers and allow them to drain for 1/2 hour.
8
Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining.
9
Squeeze the drained cucumbers as dry as possible and blot on paper towels.
10
Place in the bowl with the marinated garlic.
11
Add the drained yougurt and stir.
12
Add a few grindings of fresh pepper and salt if necessary.
13
Serve with toasted pita bread triangles.

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Featured Reviews for This Recipe

From: Chris White

On Jul 3, 2009

This was pretty good. All the draining was worth it - the 2 cups reduced down to about 1 cup of intense yogurt with a cream cheese-like consistency. If I do this again I may use lemon juice and vinegar, and mix fresh garlic with some garlic powder or granulated garlic. Thee fresh garlic flavor was almost too strong, and the vinegar was really sour. After a day in the fridge things mellowed a bit, otherwise really tasty!

1 person found this review helpful

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From: 2hot2handle

On Jun 10, 2009

Wow! At LAST - an easy, homemade tzatziki that isn't watery and flavorless. This is SO good. I only drained the yogurt for 3 hours, and it still turned out fabulous. I also substituted the vinegar for lemon juice and added chopped, fresh mint. Thank you, thank you for sharing!

2 people found this review helpful

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From: Booker T

On Mar 26, 2003

I love Tzatziki. Let me tell you that if you want to make it quick, you can avoid all the cheese cloth junk and draining and it STILL tastes great. I found it way too much trouble to do all that, so just used the ingredients (minus oil to cut the fat out), and it still ended up tasting great when eaten with the main dish.

10 people found this review helpful

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From: troyh

On May 15, 2005

June 11, 2001: I've been making tzatziki for years and this is the best one I've ever made. May 15, 2005: Used a chinois to drain the yogurt and it worked great. Much easier than a cheesecloth. Only drained for 3 hours, but turned out great again.

9 people found this review helpful

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Read all 22 reviews